A deliciously creamy risotto that is BURSTING with flavour
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 tbsp olive oil 300 g cherry tomatoes 2 red peppers 1 large courgette, zucchini A generous pinch of salt and pepper 1 tbsp olive oil 1 large red onion, diced 3 garlic cloves, minced 225 g risotto rice 1 tbsp balsamic vinegar
Instructions:
Preheat the oven to 180C / 350F and add the olive oil to a roasting tin.
Chop the vegetables into small chunks and spread out in the tin, adding the salt and pepper before giving everything a shake to coat.
